Are you supposed to get most of the air bubbles out of dough before the second rise?
I am confused about the air bubbles in my dough. Some of the recipes that I have say to get most of the bubbles out. I have other recipes that say nothing about the bubbles. The way I understand it the more air bubbles you have the lighter the bread will be. Which will make the holes in the bread. So I was wondering should I try to get most of the bubbles out? Does it really make that much of a difference? I know French bread has a lot of holes in it. But I don't want holes in my loaf breads.
Best Answer
Whether or not to get the bubbles out is a matter of what type of bread you are making. Something with a tight crumb structure, like a milk bread or bagel will probably have a pretty vigorous punch-down before a second rise, but something like a ciabatta might just have a gentle fold.
Any air bubbles left in your bread for the second rise are only going to get bigger (and eventually collapse). If you want a fine crumb, punch it down and get rid of them. If you want an open crumb, try to keep them
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Why is my dough full of air bubbles?
If the area is too warm, bread will rise too fast and begin cooking before the yeast has finished acting. Then, when placed to bake in the oven, the "over spring" is exaggerated and large air pockets form inside the dough. Follow recipe directions.How do I know if my dough is proofed second rise?
If you're checking on shaped dough for the second rise/proof, then it should also be about double in size. Feel: Bread dough that has successfully risen/proofed will spring back slowly when poked and leave an indent. If it snaps back too quickly, it needs more time.Should the dough have bubbles?
Sugar and yeast ferment, trapping carbon dioxide and moisture in the dough that expands when heated and causes bubbles of various sizes. Smaller bubbles are usually harmless, but big bubbles can cause toppings to slide and patrons to be less than impressed.Should I knock the air out of dough?
How to knead bread dough. Knock baking dough is a stage in bread making after its first rise. By knocking back the dough, the large air bubbles are removed, to help create an even texture in the bread loaf.How long should you leave bread dough to rise for?
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